Description
This Chicken Pad Thai recipe is a flavorful and healthy twist on the classic Thai street food favorite. It features tender chicken breast, rice noodles, scrambled eggs, and a tangy-sweet sauce made from fish sauce, soy sauce, tamarind paste, and brown sugar. Fresh bean sprouts, green onions, crushed peanuts, cilantro, and lime wedges add the perfect crunch and brightness to this quick and easy stir-fry dish.
Ingredients
Scale
Noodles
- 8 oz rice noodles
Protein
- 1 chicken breast, thinly sliced
- 2 eggs, lightly beaten
Vegetables & Herbs
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Sauce & Seasonings
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon tamarind paste
- 1/2 teaspoon red pepper flakes (optional)
Others
- 2 tablespoons vegetable oil
- 1/4 cup roasted peanuts, crushed
- 1 lime, cut into wedges
Instructions
- Cook Noodles: Cook the rice noodles according to package instructions until tender, then drain and set aside to prevent sticking.
- Prepare Sauce: In a bowl, whisk together fish sauce, soy sauce, brown sugar, rice vinegar, tamarind paste, and red pepper flakes (if using) until well combined to create the Pad Thai sauce.
- Cook Chicken and Garlic: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chicken breast, cooking until the chicken is browned and cooked through, about 4-5 minutes.
- Scramble Eggs: Push the chicken to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Then, mix the eggs with the cooked chicken evenly.
- Toss Noodles in Sauce: Add the cooked rice noodles into the skillet and pour the prepared sauce over them. Toss everything well to ensure the noodles are evenly coated with the sauce.
- Add Vegetables: Stir in bean sprouts and chopped green onions. Cook for another minute to slightly soften and combine flavors.
- Garnish and Serve: Remove the skillet from heat. Garnish the Pad Thai with crushed roasted peanuts, fresh cilantro, and lime wedges for squeezing over the dish.
- Enjoy Immediately: Serve the Chicken Pad Thai hot for the best flavor and texture.
Notes
- For a spicier version, increase the amount of red pepper flakes or add fresh chopped chili.
- Soak rice noodles in warm water instead of boiling for more control over noodle texture.
- You can substitute chicken with shrimp or tofu for variation.
- Use fresh tamarind paste for authentic flavor, but it can be omitted if unavailable.
- If you prefer a gluten-free version, use gluten-free soy sauce.
